Beetroot Soup Puree with Ginger
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
Raw beets will take longer to cook. It's better to buy pre-cooked and peeled ones.
Ingredients
- Chicken Broth - 1 qt
- Young Potatoes - 4 pieces
- Bell pepper - 1 piece
- Cooked beets - 8.8 oz
- Garlic - 2 cloves
- Ginger - 0.5 oz
- Onion - 1 piece
- Cream - 0 fl oz
- Salt - 1 tablespoon
- Ground Black Pepper - to taste
- Sour Cream - to taste
Step by Step guide
Step 1
Prepare the ingredients.
Step 2
Cut the potatoes into small cubes.
Step 3
Place the broth over medium heat and add the potatoes.
Step 4
Chop the pepper.
Step 5
Add the pepper to the broth.
Step 6
Cover the pot with a lid and slightly reduce the heat.
Step 7
Chop the garlic.
Step 8
Then chop the ginger.
Step 9
Chop the onion and combine it with the ginger in hot oil in a pan, sautéing until lightly browned.
Step 10
Add the garlic and stir, cooking for another minute.
Step 11
Add the sautéed vegetables to the soup.
Step 12
Stir the ingredients in the broth.
Step 13
Cover the pot with a lid and adjust the heat so that the soup simmers gently.
Step 14
Cut the beets into small cubes.
Step 15
Add the beets to the pot.
Step 16
Stir and cover with a lid. Cook the soup on low heat for another 10 minutes.
Step 17
Then add a tablespoon of salt (without a heap).
Step 18
Pour the cream into the soup.
Step 19
Stir the soup and remove from heat.
Step 20
Blend all the ingredients with an immersion blender until smooth.
Step 21
Pour the soup into a bowl, adding sour cream. Season with pepper to taste.
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